Potatoes Soup Recipe
Potatoes Soup Recipe photo by Taste of Home

Potatoes Soup Recipe

Publisher Photo
I decided to add some character to a basic potato chowder by adding roasted red peppers. The extra flavor gives a deliciously unique twist to an otherwise ordinary soup.—Mary Shivers, Ada, Oklahoma
TOTAL TIME: Prep: 20 min. Cook: 5-1/2 hours
MAKES:12 servings
TOTAL TIME: Prep: 20 min. Cook: 5-1/2 hours
MAKES: 12 servings

Ingredients

  • 8 medium potatoes, peeled and cut into 1/2-inch cubes
  • 6 cups chicken broth
  • 1 large onion, chopped
  • 1 jar (7 ounces) roasted sweet red peppers, drained and chopped
  • 1 small celery rib, chopped
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon seasoned salt
  • 1/2 teaspoon pepper
  • 1/8 teaspoon rubbed sage
  • 1/3 cup all-purpose flour
  • 2 cups heavy whipping cream, divided
  • 1 cup grated Parmesan cheese, divided
  • 8 bacon strips, cooked and crumbled
  • 2 tablespoons minced fresh cilantro

Directions

  1. In a 5- or 6-qt. slow cooker, combine the first nine ingredients. Cover and cook on low for 5-6 hours or until vegetables are tender.
  2. In a small bowl, combine flour and 1/2 cup cream until smooth; add to slow cooker. Stir in 3/4 cup cheese, bacon, cilantro and remaining cream.
  3. Cover and cook for 30 minutes or until slightly thickened. Ladle into bowls; sprinkle with remaining cheese. Yield: 12 servings (3 quarts).
Originally published as Parmesan Potato Soup in Taste of Home Everyday Slow Cooker & One Dish Recipes Annual 2009, p21

Reviews for Potatoes Soup

AVERAGE RATING
   (32)
RATING DISTRIBUTION
5 Star
 (25)
4 Star
 (5)
3 Star
 (1)
2 Star
 (1)
1 Star
 (0)
MY REVIEW
Please Log In or Join to add a rating and review.
Click stars to rate
""
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
MY REVIEW
Reviewed Sep. 8, 2014

~My entire family LOVED this soup! Other than switching out the peppers for a carrot (personal taste), I completely followed the recipe and we couldn't be happier! It is flavorful and rich, and really hits the spot. I will use the bread bowls next time and then this wonderful soup will be better than Panera Bread's!! Yes, it IS that good. It's a keeper!

MY REVIEW
Reviewed Mar. 2, 2014

Rather bland, and I knew from years of experience that the sage & garlic would not even be noticed, so I doubled the amounts called for. Still turned out to be a very bland soup. Husband agreed. Would not make again.

MY REVIEW
Reviewed Jan. 27, 2014

A great soup on its own. I make my own richly flavored broth for the recipe using two large smoked turkey legs. Add legs to pot, cover with water, add 2 celery ribs (chunked), 1 large onion (chopped), 2 bay leaves, 1 tbs. peppercorns, cover and simmer until meat falls away from bone. Reserve meat and discard bones. Strain and defat broth. Use reserved meat in place of bacon. I also used leeks in place of the onion for the finished soup. Otherwise all other ingredients are the same.

MY REVIEW
Reviewed Oct. 23, 2013

A winner! We replaced the whipping cream with milk (it was all we had) and added crushed red pepper flakes. It turned out great.

MY REVIEW
Reviewed Nov. 9, 2012

I made this for the first time last night and it was AMAZING!!!! This soup is going to be a regular meal in our house. My son recently got his first deer, so I added some ground venison to the soup and it just made it that much better. The roasted red peppers and cilantro are a must! They add soooooo much flavor! An excellent soup!!!!

Loading Image
Advertise with us
ADVERTISEMENT
 

Contests & Promotions

Contests & Promotions

Follow Us

Advertise with us ADVERTISEMENT
Advertise with us ADVERTISEMENT